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Since it’s comfort food season, I’ll occasionally throw in chili, tomato soup & grilled avocado & cheese sandwiches, or minestrone and paninis into our dinner mix. Mac and cheese is another easy staple to add as a side dish.

I’ve tried countless vegan mac & cheese recipes and they usually require a ridiculous amount of ingredients and never resemble the cheesy comfort dish. So I got basic and created my own, the same way I make it for my family, using only 4 ingredients and the result is amazing! This isn’t the type of measured recipe, but it’s super simple and can be made all in one pot! To add to the deliciousness, drizzle black truffle oil on once served!

Brown Rice Pasta

Daiya Cheddar Shreds

Earth Balance Butter

Original Unsweetened Cashew Milk

Pink Himalayan Salt, Fresh Ground Black Pepper

Truffle Oil (optional)

Boil the brown rice pasta until cooked. Strain, rinse in strainer and return to pot. Add 1-2 TBSP butter, and stir until melted. Add cheese by the handful as you are stirring, until melted and reached desired cheesy consistency. Add Cashew milk for creaminess, while stirring. Sprinkle salt and pepper to taste. Serve in bowls and drizzle with truffle oil.

I couldn’t be more excited for Spring weather and more fresh veggies available. I like to switch up my salads frequently with a variety of proteins, veggies, healthy fats and omega-3s. I swap out everything from vegan chicken, to sunflower seeds, to beets to keep it from getting boring. Prepping veggies early in the week, make this simple, yet nutrient packed salad easy to throw together for lunch or dinner.

Start out with a base. I love fresh romaine, and I wash and cut it up early in the week so salads are easily accessible. I deseed veggies like cucumbers and tomatoes, and cut up red onion. Healthy fats like fresh avocado, walnuts and sunflower seeds keep it filling. I always add a couple protein options like garbanzo beans, tofu, tempeh or veggie chicken strips. My favorite vinaigrette is equal parts Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar, mixed with Pink Himalayan Salt, Fresh Ground Black Pepper, Granulated Garlic and Oregano.

One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!

I can’t even tell you how excited I am for you to try this recipe! We are constantly grilling in the Summer, so this dish couldn’t be more perfect (or more simple!) Inspired by Fixate, it’s a healthier alternative to starches, and is heartier than my usual lunch swap, a lettuce wrap.

I used Amy’s Sonoma Burgers (vegan/gluten free), and my hubby and I made homemade Turkey Burgers from the Fixate Cookbook.

Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’s Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.

Garden Salad

Baby Kale

Mixed Romaine

Fresh Tomatoes

Cucumber

Quinoa (yields 4 servings)

1 C Quinoa

2 C Water

Parsley

Dried Basil, Oregano, Cilantro, Parsley, Rosemary

Fresh Ground Pepper

Dash of Cayenne (optional)

Mrs. Dash (regular, lemon pepper, or garlic & herb or a combo of the three)

Apple Cider Vinegar

Balsamic Vinegar

Place Water and quinoa in pot and bring to a boil

Add parsley and seasonings

Cover and simmer for 15 – 20 minutes, or until water is absorbed

Once water is absorbed, drizzle with vinegars and mix well

Creamy Basil Pumpkin Seed Dressing

1/2 C Raw Unsalted Pumpkin Seeds

1/2 C Water

Handful of Fresh Basil Leaves

Juice from 2 Lemons

1 t Garlic, minced

Blend all ingredients in a Vitamix, or high speed blender until smooth.

This is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.

Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)

Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!

Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.

Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.

I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.

To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)

This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.